Chinese · Lunch
Cold Noodle Salad with Sesame Sauce
Chilled wheat noodles tossed in a nutty sesame paste dressing sharpened with rice vinegar, soy sauce, and chili oil, served over shredded cucumber, carrot, and scallion. Cold-cooked and dressed rather than stir-fried, the salad delivers savory sesame flavor with a light garlic-ginger edge and crunchy vegetable contrast.
$3
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
489Calories
18.2gProtein
17.6gFat
68.5gCarbs
10.9gSugar
5.3gFiber
1436mgSodium
0mgChol
2.5gSat Fat
450mgPotassium
115mgCalcium
3.2mgIron
0mcgVitamin B12
8mgVitamin C
vegetarian
gluten-free-adaptable
high-fiber
rich-umami
thirty-min-meals
all-time-classics
vegetarian
Instructions
1
Prep
Julienne the cucumber and carrot, thinly slice the scallion, mince the garlic, and grate the ginger.
2
Boil
Bring a small pot of water to a rolling boil over high heat and cook the wheat noodles 3–4 minutes until tender but still springy.
3
Whisk
In a small bowl, whisk together the tahini, soy sauce, rice vinegar, sesame oil, chili oil, sugar, garlic, and ginger until smooth.
4
Toss
Add the cold noodles to the sesame sauce and toss until every strand is coated evenly, then add the vegetables and toss briefly.
5
Chill
Rest the dressed noodles in the refrigerator for 10 minutes so flavors settle and the dish firms up.
6
Plate
Mound the noodles on a chilled plate, scatter the scallion and sesame seeds over the top, and serve cold.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8 oz226g wheat noodles
- 2 tbsp2 tbsp tahini
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp chili oil
- 2 tsp2 tsp sugar
- 2 clove2 clove garlic
- 1 tsp1 tsp ginger-fresh
- 11 cucumber
- 4 tbsp4 tbsp carrot
- 22 scallion
- 2 tsp2 tsp sesame seeds
